Fricassée De Poulet is a great old-fashioned dish, the essence of chicken in a creamy sauce. Fricassée is a method of French cooking where chicken meat and vegetables are browned lightly in butter, sprinkled with flour and then stewed in chicken broth or wine. As the meat and vegetables finish cooking, the flour thickens the liquid and makes a Fricassée sauce with no effort. This dish is best served over cooked pasta with Rosé wine from Provence or Côtes du Rhône.
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It’s the way the chicken is cut, browned in butter and stewed and the creamy sauce that make this dish so elegant yet simple but not tedious.

Tomates Farçies is a rustic and classic French side dish. It pairs perfectly with steamed or grilled fish, light creamy pasta, or risotto rice although it is yummy and healthy served on its own.
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Fresh red tomatoes are cut, cored and stuffed with bread crumbs, herbs, shallots, garlic and olive oil. In this recipe, I mixed ground extra lean beef to the filling to add a bit of taste and texture, although it’s optional. Then they are baked in the oven until the filling turns golden brown.